Indulge in a Smooth Autumn Cheesecake featuring Maple Pecan Brittle

Silky, spiced and just sweet enough, this pumpkin cheesecake captures fall coziness. I skip prepared pumpkin – it’s watery and flat-tasting – so I recommend to roast fresh squash varieties. The oven’s heat enhances the sweet flavor while evaporating unwanted water, yielding a smooth, flavourful puree which adds real depth. The maple pecan brittle completes the dessert: toasty, flavorful and providing a textural contrast complementing the cheesecake’s creamy softness.

Autumn Cheesecake and Maple Pecan Brittle

For 200g pumpkin puree, cut fresh pumpkin pieces in sections, bake, lightly covered, at 200C (180C fan) until tender without browning. Puree until smooth.

Prep 10 min
Cook about 1¾ hours
Cool 1 hour
Chill overnight
Serves 8-10

For the Base

• 200g ginger nut biscuits
• rich butter, melted, with more for the tin
• ⅛ tsp fine sea salt

Cheesecake Mixture

• 500g cream cheese
• white sugar
• Finely grated zest of 1 orange
• squash mash (see introduction)
• 2 tsp cornflour
• aromatic cinnamon
• ginger powder
• nutmeg
• hint of cloves
• 2 large eggs, at room temperature
• tangy cream
• pure vanilla

Pecan Garnish

• pure maple syrup
• 1 tbsp caster sugar
• chopped pecans, roughly chopped
• 1 large pinch flaky sea salt
• 150ml double cream

Heat the oven to 365F then butter the bottom and edges using a cake tin. Pulse the biscuits to fine crumbs, place in a mixing bowl. Incorporate the butter and salt, and mix so the crumbs are evenly damp. Place in the prepared pan, even it out, heat until set, set aside to cool.

Turn down the setting to 355F. In the meantime, place the cheese, sweetener, and zest in a stand mixer, then beat on low speed at a gentle pace until well blended. Incorporate the puree, thickener, and seasonings, blend at low speed until combined. Mix in eggs one at a time, incorporating fully one by one, next include the tangy cream and flavoring, whip until combined.

Transfer the spiced cream onto the set base level it out with a small spatula. Tap the tin gently on a worktop to dispel any air bubbles, then cook the dessert in the middle of the oven for about three-quarters of an hour until the edges are set with a jiggly middle. Switch off the heat, crack the door open and let it cool down for one hour. Once it’s at room temperature, refrigerate for 6+ hours (and up to three days), until firm.

In the meantime, prepare the brittle (up to three days ahead). Set the oven to a high temperature and line a small oven tray with parchment. Mix the ingredients in a small saucepan and stir gently over a low heat until dissolved. Stir in the nuts and salt, stop heating and scrape into the lined tray. Bake for about eight minutes, until crisp, set aside. Once the brittle is completely hard, chop into irregular pieces and store in an airtight container chilled.

Remove the dessert from its tin and transfer to a platter. Whisk the cream to a light consistency, then place over the center leaving space around. Scatter most of the pecan brittle on top, then serve with extra pecan brittle alongside.